Fish and Chips, with Coleslaw (for two)
400 grams of fresh, skinned Hoki fillet
1 Heaped Tablespoon Flour
About 1 Teaspoon All Purpose Seasoning
1 Table Spoon Garlic Margarine (Optional)
400 grams Birds Eye Shoe String Chips (The Lightest and So YUMMY).
Normal Cabbage (does it have a name?)
Light Coleslaw Dressing (Signature Range is effectively free)
Preheat oven to 230C. Lay out chips in single layer. Cook for approximately 10-15min til brown. Turn once while cooking if you can be bothered.
Mix flour and seasoning. Rub onto one side of fish. Melt Garlic Margarine (or use spray oil) in large frying pan, set to a medium-high heat. When hot, lay fish seasoning side down in pan. Cover and cook until the fish begins to break apart. NOTE: don't turn the fish over, it will fall apart. Not turning the fish cooks it perfectly and means it's lovely and brown on one side. For the last few minutes, turn the frypan up to high if you like your fish a bit crispy.
Whilst cooking, finely cut cabbage, grate carrot and cut the red onion very fine. Mix and add a heaped tablespoon of dressing (to your liking).
Total points: 6.5